Lentil Salad With Smoked Sausage Food

LENTIL SALAD WITH SMOKED SAUSAGE

Steps:

• The night before you want to make the salad, cover the lentils with 3 cups cold water.
• Drain and rinse the lentils under cold running water.
• Put lentils in a small saucepan.
• Cover with cold water.
• Add 1 teaspoons of salt.
• Bring to boil over medium heat.
• Lower heat and simmer until lentils are tender, about 20 minutes.
• Drain well.
• Cool in large bowl.
• Combine green onions, lentils, and smoked sausage.
• In a separate bowl mix together mustard, vinegar and oil.
• Add to lentil mixture.
• Season to taste with salt and pepper.
• Toss well.
• Refrigerate for a least one hour.
• Serve at room temperature.
• Will keep up to 3 days in refrigerator.

WARM LENTIL SALAD WITH SAUSAGE

Steps:

• Bring lentils, water, and bay leaf to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and simmer, covered, until almost tender, about 15 minutes. Stir in 1/2 teaspoon salt, then simmer lentils, covered, until tender but not falling apart, 3 to 5 minutes.
• While lentils simmer, cook onion, carrots, celery, garlic, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until vegetables are just softened, 7 to 9 minutes.
• Make vinaigrette by whisking together vinegar, mustard, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Add remaining 1/2 cup oil in a slow stream, whisking until blended well.
• Drain lentils in a colander, discarding bay leaf, and return to saucepan along with vegetable mixture and vinaigrette. Cook over low heat, stirring, until heated through. Keep warm, covered.
• Brown kielbasa in cleaned and dried 12-inch heavy skillet (in 2 batches if necessary), turning over once, about 2 minutes per batch. Stir kielbasa and parsley into lentils.

WARM LENTIL SALAD WITH SAUSAGE

Steps:

• In a saucepan combine the lentils, the water, and the bay leaf, bring the water to a boil, and simmer the mixture, covered, for 15 minutes. Add salt to taste and simmer the mixture, covered, for 3 to 5 minutes, or until the lentils are just tender.
• While the lentils are simmering, in a heavy skillet cook the onion, the carrot, the celery, the garlic, and the thyme with salt and pepper to taste in the oil over moderately low heat, stirring, until the vegetables are softened. Drain the lentils in a sieve, discarding the bay leaf. Add the lentils, the vinegar, and the parsley to the skillet, heat the mixture over low heat, stirring, until it is heated through, and keep the lentil mixture warm, covered. In another heavy skillet brown the kielbasa over moderate heat and transfer it to paper towels to drain. Divide the lentil mixture between 2 plates, mounding it, and top it with the kielbasa.

WARM LENTIL AND SMOKED PORK BELLY SALAD

Steps:

• Put the pork belly or bacon in a pot with one of the onion halves stuck with a clove, 2 small thyme branches and the carrot. Cover with a quart of water and simmer gently until tender, 30 to 40 minutes. Turn off heat and keep warm in liquid.
• Meanwhile, put the lentils in a pan. Add the other .5 onion stuck with a clove, 2 small thyme branches and the bay leaf. Add 4 cups water and a little salt. Simmer gently over medium heat until firm-tender, 25 to 30 minutes. Drain (discard onion, thyme and bay leaf) and keep warm.
• Meanwhile, boil the potatoes in their skins in well-salted water until done, about 15 minutes. Drain and keep warm.
• Make the vinaigrette: Macerate the shallot in the red wine vinegar for 5 minutes in a small bowl. Add the garlic, Dijon mustard and a pinch of salt and pepper. Whisk in the olive oil to make a thick sauce. Stir in the chopped capers and cornichons. Just before serving, stir in .25 cup scallions and .5 cup parsley.
• To serve, dress the lentils with half the vinaigrette, then transfer to a platter or serving bowl. Slice the pork belly crosswise into .25-inch slices (save the broth for soup) and arrange over the lentils. Cut the potatoes lengthwise and arrange, cut-side up, around the platter. Spoon the remaining vinaigrette over the sliced meat and potatoes. Sprinkle with 1 tablespoon each scallions and parsley.

LENTILS WITH SMOKED SAUSAGE AND CARROTS

Steps:

• In a large saucepan, heat the oil over moderately low heat. Add the onion, garlic, and carrots. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the lentils, broth, salt, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer, partially covered, until the lentils are almost tender, about 20 minutes. Discard the bay leaf.
• Stir in the smoked sausage and parsley. Cook until the lentils are just tender but not falling apart and the sausage is warm, about 10 minutes longer.

LENTIL SOUP WITH SMOKED SAUSAGE AND APPLES

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add the half the chopped apples, and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes.
• Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Add the sausage, lentils, nutmeg and 4 cups water to the pot. Season with 1 teaspoon salt and a generous amount of pepper. Let the soup come to a boil, then decrease the heat to maintain a low simmer. Cover the pot and cook until the lentils are tender, 35 to 40 minutes.
• Just before you are ready to eat, add the vinegar. Stir together the sour cream and mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apples.

LENTIL STEW WITH SMOKED SAUSAGE

Steps:

• Combine water, tomato juice, lentils, beer, onion, carrot, thyme, rosemary, garlic powder, pepper, and bay leaf in a large saucepan. Bring to a boil.
• Reduce heat, cover, and simmer for 15 minutes. Stir in sweet potatoes and sausage. Cover and simmer until potatoes are tender, 30 to 35 minutes. Remove bay leaf before serving.

SLOW COOKER LENTIL SOUP WITH SAUSAGE AND APPLES

Steps:

• Melt the butter in a large (12-inch) skillet over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add half the diced apples and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes. Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Scrape the mixture into a 6- to 8-quart slow cooker.
• Add the sausage, lentils, nutmeg, 1 teaspoon salt and a generous amount of black pepper to the slow cooker; pour in 3 cups water. Cover and cook on low until the lentils are tender and the flavors are mellowed and blended, about 8 hours. The soup holds well on the warm setting.
• Just before you are ready to eat, add the vinegar. Stir together the sour cream with the mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apple.

SMOKED SAUSAGE AND LENTIL SOUP

Steps:

• Wash and sort through lentils, removing any stones, etc.
• In a large pot, heat the olive oil over medium-high heat.
• Add the onions, celery, carrots and garlic. Cook, stirring often, until onions have begun to wilt, about 10 minutes.
• Add remaining ingredients and heat until boiling, reduce heat to low, cover and simmer until lentils are tender, about 1 to 1 1/2 hours.
• Remove bay leaves, let "rest" for about 15 minutes to blend flavors and serve.
• This may be thinned with a little more broth or water if it becomes too thick.